Mashed potatoes are the ultimate comfort food. Honestly, have you ever seen anyone sad while eating mashed potatoes? Smoked Gouda Mashed Potatoes take your classic comfort food to the next level with a deliciously smoky twist. It’s a simple twist that gives this mash a next-level gourmet feel to them, without even adding much work. This recipe will make you feel like you’re dining at a fine restaurant—and it can be our little secret!

Instead of mashed, get smashed! Try our honey roasted smashed potatoes or crispy garlic and herb smashed potatoes.

Why Our Recipe

  • Mashed potatoes get an upgrade with the sweet and smoky goodness of smoked gouda cheese.
  • The potatoes are boiled in chicken brother rather than water to infuse them with flavor.
  • Cream cheese and butter are mixed in for the most luxurious creamy potatoes.
homemade smoked gouda mashed potatoes in large white bowl

This mashed potato recipe puts a unique twist on a classic dish. Smoked gouda is known for its buttery sweetness with smoky undertones. To make things even more luxurious, we blend in cream cheese and butter, creating ultra-smooth mashed potatoes. Whether you’re looking to elevate a weeknight dinner or impress guests during the holidays, these smoked gouda mashed potatoes are sure to steal the show.

Ingredient Notes

smoked gouda mashed potatoes ingredients on kitchen counter
  • Potatoes: Russet potatoes are great for this recipe but if you want more of a buttery flavor and texture, use Yukon Gold potatoes instead.
  • Chicken Broth: Infuses the potatoes with a deeper flavor compared to just using water. You can also use vegetable broth.
  • Butter: It’s mashed potatoes, butter is required!
  • Cream Cheese: This adds creaminess and tang in addition to more fat, like the butter. You could use sour cream in the same amount, but we prefer the fat content and texture of the cream cheese.
  • White Pepper: Offers a milder pepper taste than black pepper and doesn’t disrupt the color of the dish.
  • Smoked Gouda Cheese: The star of the show! This should be a little wheel or brick of cheese that you’ll shred yourself. lf you can’t find smoked gouda, you can substitute regular gouda, but you’ll lose the smoky flavor. You could also use a smoked cheddar or smoked mozzarella.

Masher Options

Different kitchen tools yield different results when it comes to mashed potatoes, so choose the one that suits the texture and consistency you prefer. Here are some common tools used for making mashed potatoes:

Potato Masher: Ideal for a rustic, slightly chunky mash. This tool gives a homey feel to your mashed potatoes with some bits intact.

Hand Mixer: Opt for this if you love a creamier, smoother texture. It aerates the potatoes, resulting in a fluffy consistency. Only mix on a low speed to avoid overmixing.

Potato Ricer: Perfect for those wanting ultra-smooth, lump-free mashed potatoes. It presses the potatoes through small holes, yielding a delicate, fine texture.

Stand Mixer: Great for making larger batches. It can produce a very smooth mash, but be cautious not to overmix, which can lead to a gluey texture. Only mix on a low speed.

Food Processor: While it can achieve an incredibly smooth consistency, it’s crucial to pulse in short bursts to avoid over-processing and creating a gummy texture.

homemade smoked gouda mashed potatoes on black plate

Make Ahead Option

If you’re preparing these mashed potatoes for a big family gathering or holiday meal, making them first and keeping them warm sure comes in handy! One of the easiest ways to do this is by transferring the mashed potatoes to a slow cooker.

Set the slow cooker to low heat for 1 to 2 hours. After that, turn the heat to the warm setting where they can stay for up to 2 hours. Be sure to give them a stir every 30 minutes to keep the texture smooth and prevent any crust from forming along the edges.

Storage and Reheating Instructions

Refrigerate in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the microwave or on the stovetop, adding a bit of milk or broth if needed.

Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight before reheating.

Reheat portions in the microwave on high in 30-second increments stirring in between each session.

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